Today is my son’s 2nd birthday! He’s so into Mickey Mouse Clubhouse and I made this Toodles cake with little plastic Mickey figurines as side decorations. For this cake, I used two different mixes, one Betty Crocker Gluten-free Yellow Cake Mix (mixed with a Jello Vanilla Pudding mix) for the ears. For the large circle I used Pamela’s Classic Yellow Cake.
Just use three cake pans. One 9-inch pan and two small round pans like so.
I used rolled fondant from a Wilton set to make the polka dots and shapes for the ears.
Ultimate Chicken Fingers!
This is a recipe found on the Gluten-free Bisquick Box, but I’m posting it and this yummy picture so you’ll know that my family and I really like this recipe. Grab a box of Bisquick and give this a try.
Ultimate Chicken Fingers
3/4 cup GF Bisquick
1/2 cup grated Parmesan cheese
1 tsp paprika
1/2 tsp garlic salt
3 boneless skinless chicken breasts, cut into strips
2 eggs, slightly beaten
3 Tbsp butter, melted
Heat oven to 450. Line cookie sheet with foil and spray with cooking spray. Stir Bisquick, cheese, paprika and salt in a shallow baking dish. Dip chicken strips into eggs, then coat with Bisquick mixture and repeat. Place chicken on the cookie sheet and drizzle butter on top. Bake 12-14 minutes, turning after 6 minutes.
I actually baked mine longer to get them a little crispier.